FOR PANCAKES 3 Eggs

1/2 c Flour

1/3 c Milk

1/3 c Water

FOR CASSEROLE 2 1/2 c Cooked pork or chicken

Thinly slice Or 1 1/2 lb Cooked fish fillets

3 Raw eggs

2 tb Olive oil

1/2 ts Ground pepper

1/2 ts Celery seed (or lovage)

2 c Beef or chicken stock

1/4 c White wine

1/4 c Sweet raisin wine muscatel

Flour Coarsely ground pepper Pine nuts or almonds First make the pancakes: beat 3 eggs and add flour, milk and water to make a thin batter. Into a greased 8 inch frying pan, pour a little of the batter and allow it to spread evenly. Cook each pancake over high heat and flip over when it is lightly browned. Prepare the coked meat or fish: Mix with eggs, olic=ve oil, celery seed, stock, white wine and sweet wine. Heat the meats in this sauce, adding more liquid if requird. Thicken the sauce with flour. Next, take a greased casserole dish and cover the bottom with a layer of meats or fish in their sauce. SPrinkle with coarsely ground pepper and with nuts. On this, place a pancake. Fill the dish with layers of the sauced meats, seasoned with pepper and nuts, each alternating with a pancake. Pierce a hole in the final pancake to allow steam to escape and cooke uncovered in a 375 F oven for 20 25 minutes until the dish is uniformly heated. Serve with a sprinkling of pepper. Source The Roman Cookery of Apicius